Tomato Cucumber Salad Without Vinegar

Add a refreshing touch to your summer meals with our Simple Cucumber Tomato Salad, made with fresh basil and parsley leaves and a light lemon juice vinaigrette. Make this easy recipe ahead for convenience, as the crisp cucumbers and juicy tomatoes provide hydration on hot days. This simple cucumber tomato salad is enjoyable as a perfect side dish with your grilled entree or as a filling for light lunch wraps.

I make this salad all the time because it’s incredibly quick to throw together and uses up the extra tomatoes and cucumbers I always seem to have in summer. Both of these vegetables are high in water content, making this a naturally hydrating dish—just what we need on sweltering days. These are all fresh, hydrating, and packed with flavor—perfect for rounding out your warm-weather menu on the next hot summer day.

If you love this kind of simple summer dish, be sure to explore some of my other favorite seasonal recipes!

• Mediterranean Bulgur and White Bean Summer Salad
• Basic Garden Salad
• Easy Italian Salad With Fusili

Why You Will Love This Tomato Cucumber Salad Recipe

An easy salad- With simple ingredients that come together in minutes—great for busy weeknights or spontaneous cookouts.

It’s easily customizable—add your favorite ingredients, such as avocado, feta cheese, green bell pepper, or grilled chicken, to make it even more satisfying.

Cooling ingredients. Fresh cucumbers, grape tomatoes, and sweet onion offer a crisp base that’s especially refreshing this time of year.

Why Tomatoes and Cucumbers Are Summer Staples in Canada

Both tomatoes and cucumbers grow easily in most Canadian climates, making them readily available and affordable during the summer months. That’s why they’ve become staples in seasonal home cooking across the country—especially in backyard gardens and local farmers markets.

Tomatoes originated in Central and South America and were introduced to Europe in the 16th century. Today, they’re a beloved part of cuisines worldwide. Cucumbers, one of the oldest cultivated crops, originated in ancient India and were valued for their cooling properties—something we still appreciate in our Canadian summers today. 

These two ingredients continue to show up in simple, refreshing dishes across the country because they’re accessible, affordable, and delicious when served raw in light vinaigrettes.

Let’s Start Gathering The Ingredients For This Refreshing Salad

First, wash all your fresh vegetables and the basil thoroughly under cool running water. Then, pat everything dry with a clean kitchen towel or paper towel.

Place the cucumber on a cutting board. Slice cucumber lengthwise down the middle to create two long halves. Then, take each half and slice it lengthwise again so you have quarters. Turn those quarters sideways and cut across them to make bite-sized pieces. Add the chopped cucumber to a large salad bowl.

Next, cut your fresh tomatoes in half through the core. Use a small knife to remove the stem area if it appears tough (it is edible, just not particularly visually appealing). Lay each half of the tomato flat on the cutting board and slice them into wedges or large chunks, depending on your preference.

If you’re using smaller tomatoes, such as grape or cherry, you can cut them in half. Add the tomatoes to the bowl with the cucumbers.

As moms, we don’t have time to dawdle in the kitchen, so finding more straightforward method to food prep is always helpful. My go-to method for dealing with an onion may be something other than chef quality, but it gets the job done.

First, we cut both ends off the onion. Then, using the paring knife, cut through the first outer layer of the onion. That layer will easily peel off, leaving a shiny and odiferous center for the fresh onion. Simple. Fast. Efficient with little waste. 

Once you have that onion peeled, we will dice it. I cut it through the center, so I have two halves. Lay the onion down on the cutting board on a flat side. Then, slice entirely through the onion, being careful to keep a hold of it and keep fingers out of the way of the knife. Then, I cut the onion in the opposing direction. There is one half down the other to go. When both halves are diced to your satisfaction, add them quickly to your salad bowl. I don’t know about you, but the sooner I deal with the onion and get it away from me, the better to keep tears at bay. 

Another trick to reduce tearing is to chill the onion for one hour before cutting. Working at Harvey’s restaurant years ago, I diced vast bags of onions every morning. That’s where I learned that chilling them meant less tears. I won’t profess no tears, just significantly less. 

Take the fresh basil leaves off their stems. Stack a few leaves, roll them up, and slice them thinly with a knife. This is called chiffonade. Add the chopped basil to the salad bowl.

If you’re using fresh parsley instead of dried, there’s no need to get fancy. Just bunch the parsley up tightly on the cutting board and use your knife to slice it into small pieces. It doesn’t need to be perfect—just finely chopped enough that it mixes evenly into the salad without overwhelming a single bite.

In a small bowl or your measuring cup, combine the juice from one fresh lemon and ¼ cup of extra-virgin olive oil. Whisk them together with a fork or small whisk until the mixture looks smooth.

Pour the lemon juice and oil mixture over the salad. Then sprinkle in 1 teaspoon of dried parsley and ⅓ teaspoon of black pepper.

Use two large spoons or salad tongs to gently toss everything together until the vegetables are well coated with the dressing.

Cover the salad bowl with a lid or plastic wrap and place it in the refrigerator. Let it chill for at least 30 minutes before serving, allowing the flavors to develop. This salad will stay fresh in an airtight container in the fridge for up to four days. This enhances the taste and texture.

Ingredients:

Note to my Canadian readers: You aren’t alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.

You will now find more Canadian content on the blog as I continue to source Canadian food brands and products. 

And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.

English cucumber: Adds a crisp and refreshing crunch to the salad, while its high water content helps keep the dish light and hydrating. 

Tomatoes: Provide a juicy and slightly tangy flavor, complementing the cucumber and adding a burst of freshness to every bite.: Adds gentle sharpness and a bit of bite without overpowering the freshness of the dish. Ideal for balancing the sweet and acidic elements. Whenever possible look for the farmer’s market in your area or produce stand along the hwy. Fresh tomatoes can’t be beat!

​Red Onion: Adds a sweet pungent bite that elevates a salad.

Fresh basil leaves: These infuse the salad with an aromatic, slightly peppery flavor that pairs beautifully with tomatoes. This is such an easy herb to grow in a windowsill or planter during the summer months. It will you pay back in spades!

Lemon juice: Offers bright citrus acidity that enhances the tomatoes and helps balance the oil—without the intensity of vinegar.

Extra-virgin olive oil provides richness and smoothness, helping the herbs and seasonings cling to each bite.

Fresh parsley: Adds a layer of earthy, herbaceous flavor that complements the basil. Another easy to grow herb in container gardens.

Black pepper: Enhances the savory notes and brings subtle heat to round out the flavors.

Substitutions and Add-Ins For This Tomato Cucumber Salad

Cucumbers: Can be substituted with smaller Persian cucumbers, garden cucumbers, or a seedless variety if English cucumbers are unavailable.

Tomatoes: Swap with cherry tomatoes, grape tomatoes, or heirloom tomatoes for a variety of color, flavor, and texture.

Onion: Try using green onion or sweeter white onion for a gentler bite and slightly sweeter taste.

Fresh basil leaves Can be replaced with dried basil, but use less. A tbsp or two will be enough.

Lemon juice: Use lime juice for a different citrus note. Shelf-stable bottled juice is a good option in a pinch, but fresh juice is best.

Extra-virgin olive oil: Substitute with avocado oil, grapeseed oil, or another light, neutral oil.

 Fresh parsley: Easily replaced with the dried herb. Just reduce to two tbsp.

Black pepper: If you’re out, white pepper is a suitable substitute with a slightly milder flavor.

Add-ins: Enhance the salad with feta, fresh mozzarella, quinoa, avocado, or green bell pepper for added flavor and nutrition.

Expert Tips, Serving, And Storing Suggestions For This Delicious Summer Salad

Tip #1: Cut in uniform pieces. Ensure the cucumber and tomato are nearly the same size for a more visually appealing salad.

Tip #2: Let the salad chill for at least 30 minutes. The longer it marinates, the better the flavor.

Tip #3: Cover in an airtight container. This salad will stay fresh longer when covered tightly and stored in the refrigerator. It’s a perfect summer side dish or easy side dish for meal prep.

This is our favorite way to beat the heat with a crisp, refreshing side dish loaded with fresh veggies. Whether you’re prepping for a cookout or packing a light lunch, this salad is the perfect way to celebrate the season. 

Store any leftover salad in an airtight container in the refrigerator. This salad keeps well for up to four days and retains its flavor and texture when appropriately stored in the fridge. 

If you try this salad, we’d love to hear how it turned out! Please leave a comment below, and don’t forget to rate the recipe with stars if you enjoyed it.